Fresh
cheese can be made with many different cultures to cause the milk to
curdle. Nancy will show us how to use liquid nigari, a
byproduct of her company's salt making process, to make fresh cheeses
such as ricotta and goat cheese (it can also be used to make
tofu). Easy for any cook to accomplish in under 30 minutes.

Nancy recently offered this program at the
Heritage Harvest Festival at Monticello in Virginia and had forty
participants...WOW...that's a lot of people excited about making
their own cheese!! We are excited to have her in our shop and
to carry the wonderful West Virginia made salt products from J.Q.
Dickinson Saltworks!

Pre-registration is required.
Please email, call the shop or message us on Facebook.